There are many reasons to celebrate during July Fourth weekend, but fans in close proximity of The Mai-Kai in Fort Lauderdale have one of the best. Take-out quarts and gallons of its most popular cocktails are back for another round of holiday parties. See below:Second outdoor Tiki Marketplace set for July 18
The historic Polynesian restaurant, which has been closed since October for repairs and renovations, is offering four of its most popular tropical drinks along with a signature rum for pick-up on Thursday, July 1 ( from 3 p.m. to 5.30 p.m.), and Friday, July 2 (from 5 p.m. to 8 p.m.). The deadline to order – by calling 954-646-8975 – is Wednesday, June 30, at 5 p.m.
Similar to the recent Father’s Day promotion, a merchandise booth will be set up under the restaurant’s porte-cochère for guests to peruse when they pick up their orders. Exclusive new items can be found here first, before they’re released online in The Mai-Kai Trading Post.
When we picked up cocktails earlier this month, we were pleased to find new colors of The Mai-Kai’s signature double old-fashioned glasses. We also grabbed a second color of the “Barney West Tribute” T-shirt, featuring a design by artist Brian Potash of Devilfish Ink that pays tribute to the giant carving that was sadly lost to Hurricane Irma in 2017.
There’s no easier way to enhance any holiday gathering than showing up with pre-batched Mai-Kai cocktails, available in both 32-ounce and 128-ounce plastic jugs. These classic Tiki cocktails are made with fresh-squeezed juices, secret syrups and mixes, plus multiple rums from the Caribbean including Appleton, Hamilton and Lemon Hart.
Don’t let the serving sizes fool you. These drinks are made with the same care and precision as the classic single-serving versions available in The Molokai lounge and the many exotic dining rooms when the restaurant is open. They’re an intrinsic part of The Mai-Kai experience, considered to be just as important as the historic design and decor. Ratings, reviews, history:The Mai-Kai Cocktail Guide
The signature Barrel O’ Rum (gallon $80, quart $25) and high-octane Jet Pilot (gallon $131.50, quart $35) are The Mai-Kai’s take on similar cocktails by Tiki’s founding father, Don the Beachcomber. Licudine worked at Donn Beach’s Hollywood and Chicago locations from 1939 until he joined The Mai-Kai, bringing with him the expertise (and secret recipes) to ensure these ground-breaking creations were enjoyed by guests for generations to come.
The Black Magic (gallon $80, quart $25) is a Licudine creation – a unique blend of coffee with rums, juices and spices in a refreshingly cool combination. He later added his own version of a Mai Tai (gallon $120, quart $35), more complex that the traditional version and packed with smooth rums and exotic flavors. Click on the links above for details on each drink, including guidance on glassware and garnish.
Has it really been 10 years? For a humble blog focused on Tiki culture and cocktails, that’s an eternity. After a decade of existence, we continue to be humbled by the recognition and continued support from peers and supporters. Even so, we hope that the best is yet to come. Special 10th anniversary recipe:Revenge of the Atomic Zombie Cocktail
The Atomic Grog launched in late April 2011 with coverage of Jeff “Beachbum” Berry’s “Zombie Jamboree” at The Mai-Kai, our participation in the Miami Rum Renaissance Festival’s deadly cocktail competition, our first published cocktail recipe, and lots more …
Now, 447 posts and more than 1 million page views later, it’s time to take a quick look back and offer a big mahalo to everyone and everything that has kept us motivated and writing. That includes all the folks who posted more than 600 comments on the site, overwhelmingly positive and informative.
The first post – on April 25, 2011 – was a Zombie recipe, so it’s fitting that we celebrate the 10th anniversary of this never-say-die blog with a horde of Zombies. While the Mai Tai seems to get all the attention, 10 years later we still maintain that Tiki’s original masterpiece, created by Don the Beachcomber in the 1930s, is the most epochal tropical cocktail. Perhaps it’s apropos that the Zombie never becomes trendy and stays “underground,” but we’d like to see it get more attention.
So in honor of our 10th anniversary, we’ll be posting 10 new Zombie recipes over the next 10 months. We’ve already kicked it off with the Hamilton Zombie, featured in the recent story on the new Zombie blend from Beachbum Berry and Hamilton Rum. It continues today with a reimagining of that first recipe. Get ready for Revenge of the Atomic Zombie Cocktail, even richer and more deadly than the original.
As usual, you’ll be treated to the recipe at the end of this post. Look for new Zombie recipes approximately every month, pushing the envelope of this classic template but remaining true to Donn’s inventive spirit. Unlike the Mai Tai, there’s no controversy in tinkering with the Zombie. We hope to prove this makes it even more enduring and classic. Lots more Zombie lore and discussion to come.
We’re digging up another popular old concept for our 10th birthday: The good old-fashioned Top 10 list. It may be a cliché of the blogosphere and something we’ve avoided for a decade, but there’s nothing wrong with a carefully crafted Top 10. We’ll start with five in this post, with more “Tiki Top 10” lists to come over the next 10 months (and maybe continuing into the future) …
For a restaurant that has been closed since October, The Mai-Kai in Fort Lauderdale is sure a busy place these days. In advance of this Sunday’s parking lot car show, guests are picking up quarts and gallons of classic tropical drinks. Meanwhile, vendors are being sought for the historic Polynesian palace’s first-ever outdoor Tiki marketplace, scheduled for April 17.
The Mai-Kai’s DJ Mike will also be on hand spinning tunes at this socially distanced event. Unless seated with your party, guests are required to wear masks and/or practice physical distancing at all times. Feel free to bring chairs, hang out and enjoy the show.
In preparation for the cruise-in, The Mai-Kai batched up an ample supply of four cocktails for pick-up this week, along with an exclusive rum. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, a special Barbados rum from the Foursquare Distillery, is available only during these limited take-out opportunities right before special events. Look for the next window to open in April.
The same four cocktails will be offered on Sunday in single servings or quarts, along with beer, wine and water. Guests can pair their drinks with gourmet street food from the M.C.K. Fusion food truck. The Mobile Culinary Kitchens truck features Colombian and Latin American fusion cuisine, including burgers, tacos, quesadillas and more.
It was great to be back at The Mai-Kai Restaurant and Polynesian Show on Sunday for the Cruise-In Classic Car Show. Cool…
Following the 64th anniversary party on Dec. 28, fans received a bombshell when it was announced that the Thornton family was considering selling the 2.69-acre property. Possible partnerships are also on the table, but the consistent message from The Mai-Kai has been a desire to keep as much of the original property intact as possible.
This did not quell the overwhelming outpouring of concern and support from fans, who took to social media to console each other and seek ways to help the cause. The most high-profile effort is the “Save The Mai-Kai” petition on Change.org, which at press time has topped 10,750 signatures with no signs of slowing down.
Thousands of fans unite to show support for The Mai-Kai during closing Previous coverage: More than 10,000 have signed a petition and thousands are flooding social media channels as the historic restaurant plans events, take-home cocktails while potential partners/owners are sought.
News of the next parking lot event was revealed when The Mai-Kai put out a call for vendors for an ambitious Tiki marketplace on April 17. While similar events have become popular regular happenings at Tiki bars around the country, this is believed to be the first time The Mai-Kai has hosted an outdoor Tiki marketplace in its long history.
The Mai-Kai’s director of public relations, Pia Dahlquist, is rounding up vendors to fill the restaurant’s 150-space parking lot. She said she’s aiming for around 25 to 30 booths with a “diversified” lineup. If you’d like to participate and need more information, contact Dahlquist via email or call (954) 646-8975. The cost is just $50 per booth.
Join us tonight at 9 p.m. Eastern (6 p.m. Pacific) as we mix up the latest tribute to The Mai-Kai’s Jet Pilot on the Tiki Trail live on Zoom. Click here to check the recipe and make sure you have all the ingredients to pour along. The Zoom meeting ID is 724 724 4576.
Hosted by Jeff Ballard, the Tiki Trail is one of the longest-running Zoom meet-ups of 2020. Every week, Tikiphiles gather to socialize and ask questions as Jeff interviews a rotating array of guests including mixologists, artists and musicians. Don’t be late as we’ll be making the Jet Pilot right at the top of the show.
The Tiki Trail kicked off in 2016 to bring together “the people, venues, events, music, art and style of all that is Tiki,” according to the mission statement on the official website, TikiTrail.com. Before the coronavirus pandemic, Ballard traveled around the country visiting Tiki bars and events, posting interviews and sharing the stories of the subculture’s movers and shakers. The website includes an events calendar, marketplace, and information on the Tikicomber app. * The Tiki Trail on social media: Facebook | Instagram | YouTube
When COVID-19 shut down most bars and events, Ballard shifted his efforts online to continue to bring people together and also help struggling artists. All the special guests on the show are given the opportunity to promote their latest endeavors. There are also often sponsors who provide goodies for special giveaways. I created some tasty cocktails earlier in the month using some unique ingredients promoted on The Tiki Trail …
Launched in August 2019, Tikicomber is the first-ever Tiki community app. It gives users a fun, easy and engaging way to “discover, collect and share” all the people, bars, drinks, art, music and more that make up their own Tiki world. The app allows you to track your Tiki adventures, discover new Tiki finds, share your Tiki collection, and more. Click here for more info. Check for availability on the app store on your device.
The Mai-Kai continues to adapt and adjust to meet guest demand after the historic Polynesian restaurant reopened less than a month ago amid Florida’s struggles with the coronavirus pandemic. Following the popularity of the cocktail “Gallons to Go,” locals can now pick up quarts of five different popular topical drinks.
The 32-ounce glass mason jars were introduced during the special virtual event in honor of The Hukilau on the weekend of June 5-6. Online videos hosted at The Mai-Kai by Jupiter Jones and Retro Rekindled were streamed worldwide, but local guests had the added treat of picking up a special Beachbum Berry mug from sponsor Real Cocktail Ingredients, plus quarts and gallons of The Hukilau cocktail featuring Don Q Rum.
Since that event, the curbside pickup cocktail menu has been updated to include 32-ounce jars of the four favorites that had been available only in 128-ounce jugs, plus several variations of the classic Rum Barrel. The Hukilau has also remained on the expanded menu. The quarts are a great option, allowing smaller groups to partake, or larger groups to sample multiple cocktails. Planning a backyard Fourth of July bash? Look no further.
Here’s the takeout cocktail menu and pre-tax prices as of June 26: * Barrel O’ Rum – $74.77 gallon, $23.37 quart * Black Magic – $74.77 gallon, $23.37 quart * The Hukilau – $74.77 gallon, $23.37 quart * Jet Pilot – $122.90 gallon, $32.71 quart * Mai Tai – $112.15 gallon, $32.71 quart By request, if available: * Coconut Barrel (rum) – $74.77 galllon, $23.37 quart * Vodka Barrel – $74.77 gallon, $23.37 quart
Each quart contains at least four servings of the robust Barrel, Black Magic and The Hukilau, but even more of the Jet Pilot and Mai Tai, which are usually served in smaller glasses. The gallons include 15 servings at 8 1/2 ounces each, but you’ll get many more servings of the smaller drinks. All are great deals compared to the prices for single servings in the restaurant.
Of course, since May 29, guests have been able to enjoy happy hour in The Molokai Bar from opening until 7 p.m., featuing half-priced cocktails and appetizers. In addition, The Mai-Kai recently announced the return of the Wednesday night free sushi buffet. A minimum $10 bar tab comes with a complimentary buffet featuring sushi and other finger foods from 5 to 9 p.m.
As they have since the reopening, The Mai-Kai management and staff are taking extra precautions to keep guests safe. “Masks are required when approaching the buffet, there are clear lines on the floor keeping everyone 6 feet apart and guests do not serve themselves,” according to a June 24 announcement on Facebook.
The restaurant and attached bar have been operating in accordance with all state and local guidelines, going above and beyond with additional measures in sanitization, distancing, team wellness, and training. Face coverings are required for all guests when entering, according to the latest Facebook post (see below). “We appreciate everyone’s cooperation in keeping each other safe. Mahalo!”
However, if you’re not quite ready to venture out for a meal or just want to enjoy a taste of The Mai-Kai at home, there are penty of take-out options available every day. You can place an order online or by phone and schedule your pick-up time seven days a week: Curbside pickup hours Monday-Tuesday: 9 a.m. to 4 p.m. Wednesday-Saturday: 9 a.m. to 9 p.m. Sunday: 3 to 9 p.m.
Note that if you prefer to stay in your car, the staff will bring your order to you. Also, if you live close to the restaurant, you may be able to get delivery of food and beverages on Wednesdays through Sundays.
The menu is expansive, perfect for upcoming Fourth of July family festivities. In addition to cocktails, the wine list features more than a dozen different bottles. But for a full Polynesian feast, you need to explore the distinctive food menu, which includes a delicious mix of classic Tiki bar staples and modern Pan Asian cuisine. As of late June, the menu included 23 appetizers, 36 entrees, six side dishes, and four desserts. Official website: Check MaiKai.com for updates
The Hukilau 2020: Virtual events honor 19th annual Tiki weekender, help those in need Pay homage to the canceled Tiki weekender with educational symposiums, a special virtual event at The Mai-Kai, plus more. * See video replays, all of the activities
Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai reopens to guests Updated June 3
The Mai-Kai announced on May 21 that it will reopen for guests under the latest coronavirus rules for restaurants in Broward County and the state of Florida on Friday, May 29.
“Of course, our guests’ and employees’ health and safety are our first priority,” the email announcement said. “We have met and surpassed all CDC guidelines and mandatory government-issued operational requirements and we’ve taken additional measures in sanitization, distancing, team wellness, and training. Please note when entering the restaurant face coverings are required and temperatures will be taken. We appreciate everyone’s cooperation in keeping each other safe.”
The Mai-Kai also announced that the extensive menu of takeout food, wine and cocktails will still be available, even after the May 29 opening. Check out all the details below on the signature appetizers, entrees and “Gallons to Go” of tropical drinks you can order by phone for curbside pickup. To make the experience even easier, The Mai-Kai has just launched a new online ordering platform accessible directly from MaiKai.com.
Original story: Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai plans reopening
Like many other bars and restaurants across Florida and the U.S., The Mai-Kai was forced to close its doors suddenly in March when the coronavirus pandemic caused a statewide shutdown. Sadly, the 63-year-old Polynesian palace had no more work for its extensive staff, from the cooks and bartenders to the sarong-clad Molokai Girls and performers in the Polynesian Islander Revue.
But the Fort Lauderdale landmark quickly found a unique way to give South Floridians a taste of its historic cocktails: Thirsty patrons hauled away hundreds of “Gallons to Go.” This curbside takeout program was a smash success, leading The Mai-Kai to release a limited edition rum, then later launch an ambitious menu of wines, meats and desserts for Mother’s Day.
Now, with the shutdown approaching eight weeks but with a reopening date on the horizon, The Mai-Kai has ramped up its takeout menu to include many favorites from its regular ala carte menu. You can pair your gallons of Rum Barrels and Mai Tais with hot appetizers, dinners and rice bowls.
Restaurants in Broward County will be allowed to reopen beginning Monday, May 18, but The Mai-Kai has not announced an opening date yet. “We are looking at the entire scenario and planning according to all rules for the safety of our guests and staff,” marketing director Pia Dahlquist said on Facebook. “Meanwhile, please enjoy our takeout food and favorite tropical Gallons to Go! And look for the announcement when we will re-open.”
With a 50 percent limit on capacity, among other restrictions, The Mai-Kai will certainly look to keep these curbside takeout offerings going even after the reopening. Judging by guest reaction, many hope they will remain permanently.
Said one comment in the Fans of The Mai-Kai Facebook group: “I am so impressed with what The Mai-Kai has come up with during these tough times. For a restaurant so steeped in tradition, they have surely thought outside the box to keep some revenue flowing. Their creative mindset is as stellar as ever! A lot of businesses could learn from them.”
Dahlquist said the success of the cocktails to go inspired management to increase the offerings. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, an exclusive new rum that was scheduled to launch at a special event in April, quickly sold out of its sneak preview allotment when it was added to the menu in April. [Check out our preview of the rum below] Then, on Mother’s Day weekend, bottles of wine (and signature glasses) joined the menu along with select meats and desserts to give Mom a proper holiday feast.
What’s even more impressive than the delicious selection of tropical fare is the fact that the entire operation has been run during the pandemic by a skeleton crew of mangers and owner Dave Levy. Like most others in the hospitality industry, The Mai-Kai faced the agonizing reality of having to let its entire staff of around 100 go. This was especially hard for the family-run establishment that prides itself on the loyalty of its employees, many of whom remain there for decades.
While we wait for news on the reopening, it’s a great time to take advantage of the extensive takeout menu and help support the owners and staff as they face another difficult task. We hope that the expanded food and cocktail offerings mean that some of the staff will be back in the kitchen and behind the bar and able to regain their salaries.
We look forward to a day in the not-too-distant future when we can once again enjoy a relaxing one-of-a-kind experience you can only get at The Mai-Kai, from the classic cocktails in The Molokai lounge to a quiet walk in the exotic Tiki garden, to dinner in one of the secluded and mysterious dining rooms, to a thrilling performance of the Polynesian Islander Revue. But in the meantime, we appreciate the ability to take a taste of The Mai-Kai home with us.
And for the first time since closing in March, you can order appetizers and entrees direct from the kitchen. The menu features nine signature appetizers (pupu platter, crab rangoon, friend shrimp, etc.), 11 dinners (from Cantonese Shrimp to Ginger Garlic Lobster to USDA Prime Filet Mignon) and six rice bowls (with chicken, beef, shrimp and veggies). There are also four side dishes and four desserts.
You can also now order and pick up cocktails during an expanded window of office hours, seven days a week. Food is available for pick-up between 4 and 9 p.m. Thursdays through Sundays. Go to MaiKai.com for all the info.
Aid for Mai-Kai employees On May 7, an online Tiki bingo benefit raised $4,400 for employees of The Mai-Kai affected by the closing due to coronavirus. Players brought $10 bingo cards and played for donated prizes, including a Mai-Kai Club membership and other items from The Mai Kai. The check was presented by the event organizers to The Mai-Kai’s Pia Dahlquist (left) and Kern Mattei (right). (Photos from Facebook)
PHOTOS & RECAP: Gallons to Go quench South Florida’s thirst for The Mai-Kai
The Mai-Kai’s Gallons to Go take-out cocktail program launched on just one day – Friday, April 3 – and was an immediate success. Orders were received for more than 100 gallons during that initial three-hour pick-up window. Two weeks later, pick-ups were expanded to two days (April 17-18) and orders topped 200 gallons.
The core offerings were four of the acclaimed bar’s most popular tropical cocktails: Barrel O’ Rum, Mai Tai, Jet Pilot and Piña Colada. Priced from $80 up to $131.50, the gallons are touted as serving around 15 drinks, a great value any way you slice it. A gallon yields more than 25 servings of the small but powerful Jet Pilot, so even at the top price point you’re getting a hell of a deal.
Word leaked out that the Black Magic was also available by special order, pleasing fans of that cult classic. In later weeks, guests could also order more mainstream offerings such as the Coconut Barrel, Vodka Barrel, and a virgin Pina Colada. The current menu is the same with the exception of the Piña Colada, which is temporarily not available. Gallons to Go official menu:Click here to see that latest offerings
To meet the onslaught of orders, the bar staff had to kick into high gear in just a few days of production. By “staff” we really mean one hard-working bartender, the tireless Miles “Max” Vrahimis, who some readers may remember for his work with Lemon Hart Rum. He’s still a Lemon Hart rep, but Vrahimis has taken on his new role at The Mai-Kai with abandon, as you can see by the photos below.
That’s not to say he didn’t have help. Owner Dave Levy and his management team were there running the show, and they also helped prep cocktails and orders. Kudos to director of sales and marketing Pia Dahlquist for personally handling all of the orders by phone and email. Manager Kern Mattei looked out-of-place without his usual dapper suit, but he and director of catering John Gelardi kept busy filling orders and helping Vrahimis in The Mai-Kai’s famous back bar.
The secret hidden lair behind the kitchen is also strategically located near the restaurant’s back door, which made production and distribution of the massive amount of cocktails just a bit smoother. After the first round of gallons, the two-week breather became necessary to secure more containers and gear up for the next round.
The reaction was immediate and overwhelming. The Mai-Kai closed its doors after service on March 25, so the ensuring weeks had built up quite a demand from its South Florida faithful. Social media posts boosted interest (see below), with envious fans from around the country inquiring hopefully if they could get gallons shipped to them.
Tiki and South Beach: Two great tastes that don’t necessarily go great together. The glitz and glamour of Miami’s most famous tourist strip seems at odds with the laid-back island atmosphere and exotic South Seas vibe that makes Polynesian Pop so endearing.
But like diverse ingredients in a complex tropical drink, that awkward juxtaposition may finally be working in harmony if you look closely at the fifth annual “Art of Tiki” cocktail competition during the recent South Beach Wine & Food Festival.
Held Feb. 22 at The Surfcomber hotel and featuring mostly up-and-coming Miami bartenders, the festive feast of booze and food made a large leap forward after a disappointing 2018, according to our correspondent. Everything was turned up a notch, from the entertainment to the decor to the food, resulting in a better overall vibe and more successful event. Some credit should go to the event’s second-year sponsor, Miami’s venerable Bacardi rum.
In a surprise result, the competition’s Judge’s Choice award went not to a hotshot bartender but to a quiet and unassuming chef whose complex and creative cocktail paid tribute to Cuba. Meanwhile, popular Miami restaurant Beaker & Gray was the People’s Choice, the bar team’s third win in three years. Ted Allen from sponsor Food Network hosted the party, which as usual sold out the large outdoor pool, patio and beach area behind the hotel.
Below you’ll find our full recap, including photos and reviews of all the cocktails. Also check out our photos from the Rhum Barbancourt booth in the SoBeWFF’s Grand Tasting Village, along with a cocktail recipe from New York City’s Brian Miller. We also included a recap and previously unpublished photos from last year’s Art of Tiki, along with a commentary on the history of the event.
The Art of Tiki returned to The Surfcomber for the fourth year in a row and featured another new marquee name. Ted Allen, best known for hosting the Emmy Award-winning chef competition show Chopped since 2009, was the first non-chef to preside over the Art of Tiki (his bio calls him an author and television personality). His TV role made him well suited to judge the cocktails, which ended up being his central role.
Bacardi executive, ambassador and former bartender Adrian Biggs filled the role of master of ceremonies and made most of the announcements to the crowd. To Barcardi’s credit, it seemed like the spirits giant put more money and effort into the event in its second year as title sponsor. New decor and entertainment by the Mareva Tahiti Polynesian Dancers gave the event a much more authentically Tiki atmosphere. It was as if The Mai-Kai – Fort Lauderdale’s historic Polynesian restaurant – was there in spirit, as one speaker noted.
Several Bacardi-owned rums were made available for the 10 contestants, including sponsors Banks, Santa Teresa and Havana Club (the U.S. version, of course). Among those used by the mixologists were Bacardi Anejo Cuatro, Banks Five Island, Santa Teresa 1796, and Havana Club Anejo Blanco. The contestants also challenged the judges’ taste buds with an array of unique house-made ingredients along with fresh juices, syrups, liqueurs and bitters.
In addition to Allen, the judges included journalists Belkys Nerey (Miami’s WSVN-7) and Laine Doss (Miami New Times), plus bar manager Chris Hudnall (Soho House & Co.). While there’s no Tiki in Allen’s background (that we know of), he sure seems like the kind of guy you’d want to drink with at a Tiki bar. He appeared to enjoy the festivities, but looked “more like a spectator than a host,” according to our correspondent.
The 2019 lineup featured just two 2018 returnees (last year’s champs, Jesus Perez and Ben Potts), along with two-time winner Gui Jaroschy plus many new faces: * Kevin Andrade from Drunken Dragon (Miami Beach) * David Cedeno, Seth Carter and Roman Naumov from MiniBar (Miami Beach) * Emiliano Gonzalez from Casa Florida (Miami) * TJ Palmieri from Madrina’s (Gainesville) * Jesus Perez and Courtney Lane from The Broken Shaker (Miami Beach) * Daniele Dalla Pola from Esotico Miami * Ben Potts from Beaker & Gray (Miami) * Andres Rairan from The Social Club at The Surfcomber (Miami Beach) * Jorgie Ramos from Abi Maria Bar & Refuge (Miami) * Anthony Valencia and Gui Jaroschy from Driftway at Generator (Miami Beach)
Particpiating chefs included: Byron Alabado of SushiSamba (Miami Beach), Adrianne Calvo of Chef Adrianne’s (Miami), Victoria Chediak of Poké 305 (North Miami Beach, Miami Beach, Coconut Grove, Miami), Brian Mullins of Ms. Cheezious (Miami, Coral Gables), Richard Sandoval of Toro Toro (Miami), and Cesar Zapata of Phuc Yea (Miami).
The first “Atomic Grog Mai-Kai Mixer” on June 9 served up not only a rousing party featuring a cool retro DJ and live vintage surf music, but also an inside look at some of the 55-year-old Polynesian landmark’s acclaimed tropical drinks.
Surf band Skinny Jimmy & The Stingrays and DJ Mike “Jetsetter” Jones rocked the house all night long as partygoers enjoyed the festive vibe in the Fort Lauderdale restaurant’s elaborately themed Molokai bar. Click here for a full recap of the entertainment, plus photos. But for some, the event’s highlight came during happy hour.
Early arrivals were promised “blind tastings” of three vintage cocktails presented by Mai-Kai manager Kern Mattei. There were 32 flights served in the packed bar, with at least 44 tasters participating. Prizes were awarded to those who correctly guessed which exotic drink they were tasting. Priced at just $15 for three 8-ounce drinks, it was a bargain for the lucky participants. In addition, everyone enjoyed the regular early Saturday happy hour featuring half-priced drinks and appetizers from 4:30 to 7 p.m.
Tiki bar pioneer Don the Beachcomber’s Test Pilot was one of the most copied drinks during the mid-century heyday of Polynesian cocktails. It morphed into the Ace Pilot, Space Pilot and Astronaut, among others. At The Mai-Kai, it became the Jet Pilot.
As discussed in the review of the vintage S.O.S. (Don the Beachcomber’s Three Dots and a Dash), Donn Beach was a decorated World War II veteran and always had a deep connection to the armed forces. In his honor, a B-26 Marauder was painted with a replica of the Don the Beachcomber driftwood sign on its nose. The plane and crew flew many successful missions in the Pacific.
The Test Pilot is also an interesting study in how Donn Beach constantly tweaked his drinks. A Don the Beachcomber cocktail from the 1930s or ’40s could be vastly different than one with the same name in the 1950s or ’60s.
Included below is a Test Pilot recipe unearthed by cocktail sleuth and author Jeff “Beachbum” Berry from the 1940s. It’s one of the most popular in the Tiki revival, and it features many of the same ingredients as The Mai-Kai’s Jet Pilot. We’ve also listed a later recipe from a book by Donn Beach’s widow, Phoebe. It’s slightly different but also very strong and has a similar flavor profile. Other popular old-school versions include the Jet Pilot served at Steve Crane’s The Luau chain in the 1950s (revealed by Beachbum Berry in Sippin’ Safari in 2007) and the Space Pilot, still served today at the Tiki Ti in Los Angeles (est. 1961).
In Minimalist Tiki by Cocktail Wonk blogger Matt Pietrek, a 2020 Spirited Award nominee for Best New Cocktail or Bartending Book, the Test Pilot and Jet Pilot are both listed among the “Classic 30” cocktails from the first golden era of tropical mixology.
Like Tiki Ti owner Ray Buhen, The Mai-Kai’s original mixologist, Mariano Licudine, worked for Donn Beach in the early days. In 1956, he was lured from the Don the Beachcomber restaurant in Chicago to design The Mai-Kai’s original tropical drink menu. So it’s likely he had a vast knowledge of multiple versions of the Test Pilot when he created arguably one of the best, The Mai-Kai’s high-octane Jet Pilot.
The official menu description JET PILOT Fast and courageous, a vigorous blend of heavy bodied rums and zesty juices.
Okole Maluna Society review and rating
Flavor profile: Dark and powerful rums, spicy and bitter notes with a hint of exotic sweetness.
Review: Very complex and intense. Not for the timid. Sweet, spicy and strong all at the same time.